Skip to main content

Spicy Peanut Chicken with Cilantro Rice

I think this dish is the perfect blend of sweet, salty, spicy and sour flavours.

Stir frying is  actually very simple,  but you do have to be organized. Have all ingredients ready to go before you start.

Spicy Peanut Chicken with Cilantro Rice

Vegetable or peanut oil
1 large chicken breast, boneless, cut into bite size pieces
1 large carrot, halved lengthwise and cut thinly on an angle
1 cup pea pods, ends and tough string removed, sliced on an angle into two or  three pieces
1/2 red bell pepper, chopped or sliced
4 green onions, cut in to 1 inch pieces
2 garlic cloves, chopped
1 inch piece of fresh ginger, minced

1/4 cup peanut butter
3 Tbsp. soy sauce (gluten-free)
2 tsp cornstarch
1 or more tsp. Sriracha hot sauce
1 1/2 cups chicken stock
juice and zest of one lime

1/2 cup roasted peanuts, plus extra for garnish
Hot cooked Rice, cook rice according to instructions, stir in a handful of chopped fresh cilantro to cooked rice

Heat a small amount of oil in a  large wok over medium- high heat. Dry off chicken with a paper towel. Season with salt and pepper. Stir fry chicken in small batches until chicken is golden brown and cooked through. Remove chicken and wipe out pan. Add  a small amount of oil. Stir fry carrots,  red bell pepper until tender-crisp.  Add green onion, garlic, ginger and pea pods half way through cooking. Remove from pan.

In a small bowl stir cornstarch and cold chicken stock together. Add to the wok. Add the remaining sauce ingredients to wok. Cook until mixture thickens. Add more chicken stock if mixture is too thick. Add cooked chicken and vegetables back to wok. Add roasted peanuts. Heat until chicken is cooked through and vegetables are cooked to personal preference. Serve over Cilantro rice. Garnish with chopped peanuts and chopped cilantro.This would also be good with cooked rice stick noodles or soba noodles. Serves 4

Tags: Spicy, Asian, Chicken, Gluten-Free

Popular posts from this blog

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa

Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon

2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.

Tags: Asian, Button Bones, Pork

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic

Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, plus extra …

Pasta alla Carbonara with Mushrooms

Pasta alla Carbonara - literally translated is"Coal Miner's Spaghetti" in Italian. Carbonara is a classic Italian dish  that is quick, relatively simple and requires only a few key ingredients; pasta, cured pork, eggs and cheese.
Timing is everything when it comes to making the perfect carbonara. Toss the hot pasta with the raw eggs and cheese, add a bit of the starchy cooking liquid and stir vigorously until a creamy sauce is achieved. This is the tricky part -  the pasta has to be as hot as possible, but removed from the heat or it will scramble the eggs. If the pasta isn't hot enough, the eggs won't be cooked and you will be left with a soupy mess. Salmonella is never a popular guest at a dinner party.

Have a hot date coming up? Pull this one out of your bag of tricks and you are going to look like a culinary rock star. Move over Mario Batali!

Pasta alla Carbonara with Mushrooms
(serves 2 -3)

3 strips center cut bacon, chopped
2 cups sliced button mushrooms
1/2 small…